M.J.R. Nout - Concepedia

Author

M.J.R. Nout

Also Known As

Larry R. Beuchat, M Nout, M. J. R. Nout, M. J. Rob Nout, M.J. Rob Nout, M.J.R Nout, M.J.R. Nout, M.J.Rob Nout, Martinus J. Rob Nout, Martinus J. R. Nout

134

Publications

4.5K

Citations

H-Index

101

Concepts

All Affiliations

Wageningen University & Research Graduate School Experimental Plant Sciences Université d'Abomey-Calavi Ege University Royal Agricultural University

About

M.J.R. Nout is an author at Wageningen University & Research specializing in microbiology, health sciences, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	20	1.5K
2	Medicine	17	20	1K
3	Engineering	12	12	465
4	Business	1	1	13
5	Natural Sciences	1	1	17

M.J.R. Nout

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Fermented foods and food safety M.J.R. Nout Food Research International NutritionFood FermentationFood ControlFood MicrobiologyFood Safety Risk Assessment	1994	312
Recent developments in tempe research M.J.R. Nout, F.M. Rombouts Journal of Applied Bacteriology Food Processing FacilitiesChemistryBacterial PathogensHd WageningenRefrigeration	1990	216
In vitro digestibility of Bacillus fermented soya bean J.L. Kiers, A.E.A Van laeken, F.M. Rombouts, International Journal of Food Microbiology Food FermentationIn Vitro FermentationBiotechnologyFood MicrobiologyVitro Digestibility	2000	190
Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets J.L. Kiers, J.C. Meijer, M.J.R. Nout, Journal of Applied Microbiology	2003	145
Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop M.J.R. Nout, Yasmine Motarjemi Food Control NutritionJoint Fao/who WorkshopFood FermentationAgricultural EconomicsBiotechnology	1997	136
An antifungal compound produced by Bacillus subtilis YM 10-20 inhibits germination of Penicillium roqueforti conidiospores Gilma Silva Chitarra, P. Breeuwer, M.J.R. Nout, Journal of Applied Microbiology	2003	134
Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe Loveness K. Nyanga, M.J.R. Nout, T.H. Gadaga, International Journal of Food Microbiology ProbioticFood FermentationLactic Acid BacteriaMicrobial EcologyFood Microbiology	2007	110
Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe Haizhen Mo, Susanna Kariluoto, Vieno Piironen, Food Chemistry Food ChemistryNutritionAgricultural ChemistryNutrient BioavailabilityEngineering	2013	106
Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas M.J.R. Nout International Journal of Food Microbiology NutritionBioenergyFood FermentationInfant NutritionAgricultural Economics	1991	99
Attraction of a Flying Nitidulid (Carpophilus humeralis) to Volatiles Produced by Yeasts Grown on Sweet Corn and a Corn-Based Medium M.J.R. Nout, Robert J. Bartelt Journal of Chemical Ecology	1998	92

Page 1